Cut all the vegetables into pieces and put them in a kitchen processor; add the herbs and process till everything is almost liquidised.
Transfer to a heavy-bottomed pot, add the salt, wine, olive oil and soya sauce, stir and bring to boil on a medium heat.
Decrease the temperature to low, cover the pot with a lid and cook for 20 minutes stirring occasionally.
Take off the lid and cook for 10 minutes more, remembering to stir now and then.
Increase the temperature to high and cook often stirring for 10 minutes (towards the end of the cooking time you may have to stir the mixture continuously to prevent it from burning). You want all the liquid to evaporate and to end up with a dry pulp.
Add the grated Parmesan cheese, stir and transfer everything to the processor; liquidise till everything is very well combined.
Put the prepared pulp to a sterilised jars and keep in a fridge for up to 3-4 months.